- 2 pounds white boiling potatoes (900 g)
- ½ pound beets (225 g)
- 1 cup diced carrots (150 g)
- ½ cup diced celery (50 g)
- ½ cup minced red onion (75 g)
- ¼ cup sweet pickle relish (40 g)
- ½ cup chopped Italian parsley (15 g)
- 1 cup mayonnaise (220 g)
- ¼ cup white wine vinegar (60 ml)
- ¼ cup olive oil (60 ml)
- 1 Tablespoon Dijon mustard (15 ml)
- ¾ teaspoon salt (4 g)
- ⅛ teaspoon freshly-ground white pepper (1.5 g)
- In three pots filled with water, boil the potatoes, beets, and carrots in each pot until cooked and tender. Drain each of the pots. Thoroughly peel and dice the potatoes, beets and carrots. Place all the vegetables in a large bowl to cool further.
- Add the celery, red onion, pickle relish, and parsley in the bowl filled with vegetables. Mix finely together.
- Combine the mayonnaise, wine vinegar, olive oil, mustard, salt, and pepper and mix well. Add to the salad and mix gently with a rubber spatula to preserve the ingredients’ freshness and shape. Refrigerate the salad for several hours and mix again. The salad tastes best if prepared the night before serving.
- Serve chilled and enjoy the luscious taste!